Ginger and Lemon Bread

Ginger and Lemon Bread


8 people made this

This is a very delicious lemon bread which is kneaded in a bread machine and then baked in the oven.


Serves: 12 

  • 1 cup (250ml) water
  • 1 teaspoon salt
  • 1 1/2 teaspoons vegetable oil
  • 1 teaspoon lemon juice
  • 400g bread flour
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 3 tablespoons caster sugar
  • 1 teaspoon dried active baking yeast
  • 30g chopped crystallised ginger
  • 1 tablespoon caster sugar (optional)

Preparation:10min  ›  Cook:30min  ›  Ready in:40min 

  1. Place all ingredients except for the crystallised ginger in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
  2. At end of cycle remove dough onto a floured board. Knead dough briefly, shape into a ball, cover and let rest for 15 minutes.
  3. Flatten the dough and gently knead in the crystallised ginger. Form into a loaf shape, place in a lightly greased loaf tin. Cover and let rise until nearly doubled in size, about 45 minutes. Meanwhile, preheat oven to 190 degrees C.
  4. Just before baking slash top with a sharp knife. Sprinkle with 1 tablespoon sugar if desired.
  5. Bake in preheated oven for 30 minutes or until bottom of loaf sounds hollow when tapped. Remove bread to a wire rack to cool before serving.

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Reviews (1)


this bread turned out so good! It rose up so high while baking and it had nice soft chewy texture (the way I like it) and the combination of cinnamon and ginger was great1. I love ginger so much I doubled the amount of crystallized ginger. I could not taste the lemon so might leave that part out or double it next time. definitely a keeper recipe! - 20 Jul 2014

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